A colourful, refreshing, crunchy salad that is versatile and will suit pretty much any cuisine. I made this as part of a multi-course Middle Eastern menu as a salad to accompany the mains as well as using in wraps.
Recipe by Nagi | RecipeTin Eats on November 18, 2014
Prep time: PT10M
Total time: PT10M
Rating
4.95 stars (19 reviews)
Ingredients
4 cups finely shredded red/purple cabbage
1 carrot (, julienned)
Handful of mint leaves (, roughly chopped)
2 tbsp lemon juice
3 tbsp olive oil
1/2 tsp salt
Black pepper
Categories
Salad
Steps
Combine Salad ingredients in a bowl.
Add Dressing ingredients, then toss to combine.
Nutitrion
Serving Size: 105 g
Calories: 116 kcal
Carbohydrates: 5.7 g
Protein: 1.1 g
Fat: 10.6 g
Saturated Fat: 1.6 g
Sodium: 315 mg
Sugar: 3.2 g
Reviews
Kirsten on 2024-04-06 (5 stars): Great receipe, I added a bit of applesauce to add sweetness and left out the mint.
Ann on 2023-11-12 (4 stars): I can't wait to try the rest of the menu. The cabbage salad was very simple, colourful and refreshing, and everyone liked or loved it. This quantity will easily serve 6 or even 8 as a side dish, depending on what else you're serving, but you really can't make less for 4 people as it wouldn't look generous. I made double the recipe for 12 people and had a lot left over, but there were many other dishes on the table. Looking forward to enjoying the leftovers! I used a not-quite 3 lb. head of cabbage shredded with a 2 mm slicing disc on my food processor, which yielded about 8 cups, and one 10 oz. bag of 'matchstick' cut carrots which is equivalent to 3 medium carrots. Next time, if I have time, I'd use nice young carrots and shred them myself (a box grater would be fine for this). I mixed it up in a very large bowl and, once the cabbage had wilted from the salt and lemon, transferred the salad to a smaller serving bowl, leaving some of the liquid behind. The mint would suit a lot of different cuisines but could be varied depending on your taste. For a traditional Thanksgiving meal I'd suggest just parsley or even no herb. This has held up well for several hours and I think could be made at least a day ahead, perhaps with the mint or other herbs stirred in closer to serving time.
Angela Mackenzie on 2023-11-02 (5 stars): Hi Julie, I cheat and buy the pre shredded carrot at Woolworths or Coles in Australia. Last for ages and no chopping!!
Julie Spencer on 2023-10-09 (5 stars): I made the kofta, they were beautiful. I’d live to make the red cabbage, carrot salad but have trouble finding a good device that juliennes carrots as fine as they look in your salad. What do you use? Thank you. Love your recipes. 💋
Ginger on 2023-04-01 (5 stars): What a great way to eat Heath boosting red cabbage. I love this!!
Ms Lalani Hyatt on 2023-02-07 (5 stars): My hands are not terribly strong some days so I use a food processor with shredding blade. Easy peasy and really useful for so many recipes :)
Gayle on 2022-10-08 (5 stars): So simple yet so fresh and delicious! Don’t forget healthy too.
